Ghost Rock – Tasmania, Australia
Our Philosophy
”Ghost Rock wines are everything to us. Every day, we strive to create wines as captivating as the stories behind them. We leave no stone unturned in the pursuit of excellence.”
Our Story
Ghost Rock’s beginnings are humble. In 1999, founders Cate and Colin Arnold purchased a small vineyard on a remote slope in Northdown, a quiet corner of Tasmania’s then-unknown Cradle Coast wine region. With no formal winemaking experience—only a passion for the land and a family history of farming—they set out to cultivate the fertile loam-on-clay soils.
Over the next 20 years, the Arnolds helped create the Cradle Coast wine region almost single-handedly. Every vineyard was hand-planted and built to exact specifications—no compromises on trees, fences, or roads. The estate now spans 27 hectares, densely planted with Pinot Noir, followed by Chardonnay and Pinot Gris, along with smaller plantings of Riesling, Pinot Meunier, and Sauvignon Blanc.
Under the stewardship of second-generation winemaker Justin Arnold and his wife Alicia Peardon, Ghost Rock wines have developed depth, refinement, and concentration. The state-of-the-art winery, completed onsite in 2015, allows full control from vineyard to bottle while honoring the humble beginnings of the estate.
How It All Began
Ghost Rock Wines was formally established in 2001 on a rundown property east of Devonport. Justin and Alicia took full ownership in 2017 and now manage both winemaking and the Cellar Door & Eatery.
The Ghost Rock Name:
Named after a local hill near Summerhill Park, the story goes that in 1895, a horseman was spooked by white-clad ‘ghosts’ appearing behind a rock beside the road. The rock is gone, but the playful name lives on, reflecting the winery’s regional personality and fun.
Our Team
Justin Arnold – Director / Head of Winemaking & Viticulture
Tasmanian native, family has farmed in North West Tasmania since the early 1800s
Experience includes Margaret River, Yarra Valley, Napa, and Burgundy
Returned home in 2015 to take full control of the estate and winery
Focused on precision viticulture: tailored pruning, vine spacing, and clone selection
Alicia Peardon – Co-Owner & Cellar Door Manager
Sierra Blair – Winemaker
Sonoma County native, family vineyard background
Viticulture & Oenology graduate
Joined Ghost Rock in 2018, blending conventional and minimal-intervention winemaking for fresh, clean, and approachable wines
Izaak Perkins – Viticulture Manager
Long-term, sustainable farming focus
Advocates organic and regenerative practices: reduced tractor use, mulching vine prunings, biodegradable ties, controlled sheep grazing
Our Approach
Seven vineyard blocks, planted between 2004–2018
26 hectares under vine: Pinot Noir 45% (12 clones), Chardonnay 20% (8 clones), Pinot Gris 20% (8 clones), plus smaller plantings of Sauvignon Blanc, Riesling, and Pinot Meunier
Organic farming principles, minimal pesticides and herbicides
Hand-tended vineyards, reduced machine use, and soil-conscious practices
Full control of grape growing, vinification, and bottling to highlight vineyard character
Philosophy in Practice:
Pinot Noir is the heartbeat of Ghost Rock. The cool maritime climate nurtures red and dark berry flavors, balanced with spice and earthy tones. Every vineyard decision—from shoot thinning to leaf removal—is designed to maximize ripening, flavor, and finesse.